Mom's really big pancakes This is an overnight sourdough recipe which makes thinner pancakes which are spongy and springy. I make them in a 12 inch carbon-steel pan so they are big! ~A little bigger recipe.
18 oz whole wheat pastry flour 24 oz whole milk 10 oz sourdough starter 3 oz melted unsalted butter or tallow 3 eggs 1 teaspoon salt 1 1/2 t baking soda ~A little Smaller recipe 8 oz whole wheat pastry flour 10 oz whole milk 5 oz sourdough starter ~Morning 2 oz butter or tallow 2 eggs ~Gently stir in: 1/2 t salt scant 1 t baking soda *One time my pancakes were too sour and flat, not springy with air bubbles throughout the baked pancake. I think my starter was too old and tired to stand up to the long (12 hours in my case) night's rise. ~Leave on counter overnight OR mix and rest until it is a stretchy batter.
Mix: 12 oz whole wheat pastry flour 16 oz whole milk 5-10 oz sourdough starter ~In the morning beat together: 2 oz melted unsalted butter or tallow 2 eggs Stir into the sponge. Gently stir in just before baking: 3/4 teaspoon salt 1 t baking soda Bake really big but flat pancakes in 12 inch carbon-steel crepe style pan and enjoy.
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